St Patrick’s Day

What defines holidays at this house? Food! St. Patrick’s Day means corned beef. A few years ago, I didn’t know much about corned beef. We did not eat it while growing up. Hard to believe considering we lived in a valley surrounded by cattle ranches. My sister’s high school boyfriend’s family even owned one of the largest cattle ranches around. How did we miss corned beef? So, when St. Patrick’s Day rolled around one year, I decided I was going to make it. But, I didn’t know what to buy! Luckily, there was a wise, little, elderly lady at the grocery store near the corned beef section to advise me. This is what she told me to buy:

Shenson Boneless Corned Beef Brisket with Spice Packet Included

Here is a great, easy corned beef recipe.

Glazed Corned Beefadapted from The Silver Palate cookbook

3 pounds corned beef

1 cup orange marmalade

4 tablespoons prepared Dijon-style mustard

4 tablespoons brown sugar

Place corned beef and spices in a large pot and cover with boiling water. Bring to a boil, lower heat, cover partially and simmer as slowly as possible for about 3 hours, or until very tender when tested with a fork.

Preheat oven to 350 degrees F.

Mix marmalade, mustard and brown sugar together in a small bowl.

When meat is done, remove from pot and drain. Coat ovenproof serving dish with Pam. Place meat on an ovenproof serving dish and pour marmalade mixture over it, coating thoroughly.

Bake corned beef for 30 minutes, or until glaze is crisp and brown. Serve hot or at room temperature.

6-8 portions

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3 Responses

Home made soda bread of course and hot sandwiches here…rye bread, layered with a sauteed apple onion sauerkraut mix, Swiss cheese and corned beef from the deli with mustard, a once a year salty treat! We love once a year homey traditions!